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Just an FYI, this beer was gassing for about 3 and half months after the Beano was added. It finally finished but is still sitting in secondary due to housing issues. I will post again when I finally bottle. Bottling will be tricky because it has carbonated to an unknown level in the sealed...

I have never had the foam problems which you have described my friend. I do not use heavy glass carboys however. I take my plastic fermenters and remove the foam with a whipping motion until I feel satisfied that I have removed enough, I do not rinse. I don't think rinsing will hurt at all...

If it ended up at 1.008 then you were still producing CO2 I am sure your beer will be just fine and tasty. Enjoy, I am still waiting for my Tripel to attenuate before bottling.

You could mix them, or just use one completely and then the other. I don't know what they will do in a starter. I add to the cooled wort.

Update for anybody that might be following along: I transferred to secondary that day and it has been steadily fermenting ever since. Trying to clear this beer is going to be an awesome experience haha.

Yes, you are. Do you like the taste at 1.020? If you do, put them in a fridge at 33f or as cold as you possibly could without freezing. To give you an idea, I have a beer that stalled at 1.020 and no matter what I did I couldn't get it to ferment any lower. Finally I transferred to secondary and...

No, you're wrong. They are afraid over time oxygen will seep into the system ruining the precious batch of oxygen, effectively making O3 aka OZONE.:rockin:

I think its a great ideas for beers where all your only hop edition is expected to boil for 60 minutes or so. The question is, at what temperature does the heat no longer have the changing effect to the hop flavor? You of course can dry hop as well.

Wait, is there something wrong with anise? True anise or anise stars? Please don't use sarsaparilla, I tried it as a substitute for sassafras on my attempt at rb from scratch, yick. I have found sassafras at around $14 a quarter pound. Ill subscribe to this please keep updating as your plan...

This is a cool story. +1 for oxygen type cleaner. I use b-brite, much cheaper than PBW. Also consider yeast could have come from the airlock or bung. Beer just shoots up against them during fermentation. If its the same strain as last time I would just.go ahead and pitch personally.

Nobody in this thread said that it was true. I in fact stated it was a myth. Wobdee asked if it was true or not.

https://www.homebrewtalk.com/f39/dont-squeeze-grain-bag-21712/ https://www.google.com/url?q=https://www.homebrewtalk.com/f37/grain-bag-squeezing-185039/&sa=U&ei=ElIQVJHLD7P7sATOooG4Ag&ved=0CAoQFjAC&client=internal-uds-cse&usg=AFQjCNGE6zz8UZB5vUSeqFsuwph6Px2PIg...

Can you build an arm that comes off your cart and holds the pulley? You can.make it so it swivels out of the way.

I see this myth all the time. Maybe YOU could use the search feature or Google before flaming someone.

Well, today I checked the OG and pitched the yeast (no chill method). It was right at 1.053, which is exactly what Brewer's Friend calculated at the default 75% efficiency. Now I can only hope it actually converted, lol. The wort was still at 70 so I guess I should have checked the temperature...

I actually was thinking that today, was even thinking of giving brewing one a shot. It's mostly the pine flavored hops I can't stand.

I actually don't like IPA so much, but last night I had a Southern-Tier Live and it was pretty good.

Eh, unfortunately the roasted barley was crushed all in to the same bag at the lhbs. Hopefully I can tolerate it lol. I just used 2.75 gallons and that was all it would hold. I heated water up to 159 and after adding grains it dropped to 147! I raised it back up to 151. I'll check it again a...

Ok, tommorow I plan on brewing this up. 3 gallon batch. Equipment: (2) 5 gallon paint strainer bags (1) 5 gallon pot Ingredients: 4lbs Marris Otter (UK of course) 1lbs Roasted Barley (UK) 1lbs Flaked Barley (US) 1oz East Kent Goldings (UK, Leaf) 1 packet Danstar Nottingham Yeast...

Good idea on the tool box latch!